I’ve been in a casserole mood lately. I love the idea of taking an old classic, like a casserole, and turning it into something healthier by removing the can. So, since the cream of mushroom soup has been removed, that means I had to make something similar. By taking fresh mushrooms, celery, onion, flour, and milk, I’m able to create a thick soup replacement.
I do like this casserole a little on the thick side, so if you want yours thinner, add a touch more milk. I like it to hold together though. I also add a truck load of curry, so feel free to adjust to taste. 🙂
|Onions, celery, mushrooms
|Flour, milk, veggies. Run spoon through it and it should take a second to meet in the middle again.
|Add the mayo and broccoli
|Top with cheese and breadcrumbs
Chicken Divan (without the canned soup)
Serving Size = 4 – 5 large portions
- 1/2 cup mayo
- 1 – 2 tablespoons curry powder
- 3 chicken breasts, cooked and chopped into bite size pieces
- 2 stalks celery
- 1 onion
- 6 button mushrooms
- 1/3 cup flour
- 2 cups milk
- About 4 tablespoons butter
- Pinch of nutmeg
- 2 cups broccoli, cooked
- 1/2 cup or so of shredded sharp cheddar (however much you want to use)
- A few tablespoons of breadcrumbs, just enough to lightly cover the top
- In a large skillet, heat up some oil (I used extra virgin olive oil) and saute the onions and celery until they just start to soften, then add the mushrooms. When done, remove from pan to a plate.
- Add the butter, when melted add the flour. Add more butter if it’s too thick, continue to stir and cook the flour for 5 – 10 minutes over medium or medium low heat. When it starts to smell toasty, it’s done.
- Add the milk and nutmeg and stir until it starts to thicken. Add salt/pepper. Add the veggies on the plate back in as well as the chicken. Stir until combined. If too thick, add some more milk. I like mine thick enough that when I run a spoon through, it takes a few seconds for the sauce to meet in the middle again. Check the seasoning. Add the curry.
- Remove from heat. Stir in the mayo and carefully fold in the broccoli so that it doesn’t break into a thousand pieces.
- Pour into a 9-inch square baking dish (this is the smallest you can use, but you can use a pan a bit larger if needed). Top with cheese and then breadcrumbs.
- Bake for about 20 minutes, or until the cheese is melted and has a touch of color, and the casserole is bubbling.